Planta Med 2011; 77 - PM31
DOI: 10.1055/s-0031-1282789

Antioxidant activity of crude extract from Algerian chemlal olive leaves and application in stored meat

D Djenane 1, J Yangüela 2, P Roncalés 3
  • 1Faculty of Biological and Agricultural Sciences. Department of Biochemistry and Microbiology. University Mouloud Mammeri. BP 17, 15000-Tizi-Ouzou, Algeria
  • 2Faculty of Veterinary Science. Department of Animal Production and Food Science. University of Zaragoza. C/Miguel Servet, 177, 50013-Zaragoza. Spain
  • 3Faculty of Veterinary Science. Department of Animal Production and Food Science. University of Zaragoza. C/Miguel Servet, 177, 50013-Zaragoza. Spain

In this study an aqueous crude extract and oleuropein have been obtained from algerian olive leaves (variety chemlal). The antioxidant effect of these compounds was determined in stored meat by TBA-RS methods. These compounds were added to chicken meat at 500mg/kg. All meat samples have been stored in the aerobic conditions at 4±2°C for one week. The results showed that compounds of olive leave have a remarkable antioxidant activity throughout the storage phase. However, crude extract showed higher activity on lipid oxidation. The sensory analysis showed that meat „off-odour“ added to these compounds remains acceptable during storage.

The results of the bioassays support the possibility of using compounds of olive leaves as potent natural preservatives to contribute in the oxidative stability in stored chicken meat.

Keywords: olive leaves, crude extract, oleuropein, Antioxidant activity, stored chicken meat

Acknowledgement: The authors are grateful to Ministerio de Asuntos Exteriores y Cooperación of Spain (AECID) and Ministère de l'Enseignement Supérieur et de la Recherche Scientifique of Algeria for financial assistances to this work within the Programa de Cooperación Interuniversitaria e Investigación Científica PCI/MED Algeria-Spain (grant ALI A/011170/07; A/019342/08; A/023365/09; A/033506/10) and CNEPRU (F00520090025), respectively.